Fluffy Pumpkin Dip with Cinnamon Tortilla Cutouts
A fluffy creamy pumpkin dip served with fruit and homemade cinnamon tortilla shapes for dipping! This makes a great Thanksgiving appetizer.
Servings 8
Calories 218kcal
Ingredients
Pumpkin Dip:
- 16 ounces container of cool whip thawed
- 5 ounces instant vanilla pudding
- 15 ounces can pure pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 pie pumpkin, hollowed for serving, if desired
Cinnamon Sugar Tortilla Cutouts:
- Flour tortillas
- Cinnamon sugar
- Butter flavored cooking spray
Instructions
To Make the Pumpkin Dip:
- In a large bowl, mix together the pudding, pumpkin, pumpkin pie spice, and vanilla. Gently stir in the cool whip. This will take about 5 minutes to get a smooth texture.
- Add dip to the hollowed pumpkin and serve with fruit and Cinnamon Sugar Tortilla Cutouts.
To Make the Cinnamon Tortilla Cutouts:
- Preheat oven to 350°F.
- Use cookie cutters or cut tortillas into desired shapes. Place them on a lined baking sheet.
- Spray tortillas with butter flavored spray and sprinkle with cinnamon sugar as desired. Spray again to make sure the cinnamon sugar adheres.
- Bake for 10 minutes or until lightly browned.
Notes
Nutrition
Calories: 218kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 267mg | Potassium: 196mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8373IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg